Abstract
Guava (psidium guajava L.) ofcommercial maturity that was minimally processed were dipped in pectinase solutions at concentrations of 0, 0.5, 1.0 and 1.5% (volume/volume) under reduced pressure of76, 55, 35 and 20 cm Hg. The treated fruit wedges were then dipped in calcium lactate solution at concentrations of0, 0.5, 1.0, 1.5 and 2.0% (w/v). All samples were then stored for 7 days at 7+l°C; 75-92% RH. Fruits that were not treated with pectinase and calcium lactate served as control. This experiment was aimed at determining the effect of using pectinases, calcium lactate and reduced pressure on retaining the texture and colour of minimally processed guava during storage. Fruits dipped in pectinase and under reduced pressure retained the firmness of the fruit wedges. It was observed that infusion with 1% pectinase gave a positive effect on physical changes. Reduced pressure of35 cm Hg was also found to be the optimum pressure. However, overall results obtained reveal that combination treatment of enzyme infusion at reduced pressure followed by calcium dipping caused the fruits to loose its firmness and colour during storage.
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Claims 5
Claim · model-written summary
Pectinase dipping under reduced pressure retained guava wedge firmness.
- Taxon
- guava
Psidium guajavat0 - Treatment
- dipped in pectinase and under reduced pressuree0
- Outcome
- firmnesse0
- Direction
- retainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits dipped in pectinase and under reduced pressure retained the firmness of the fruit wedges.”
t0“guava”
Claim · model-written summary
One percent pectinase had a positive effect on physical changes.
- Taxon
- guavaPsidium guajavat0
- Treatment
- infusion with 1% pectinasee0
- Outcome
- physical changese0
- Direction
- positive effecte0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“It was observed that infusion with 1% pectinase gave a positive effect on physical changes.”
t0“guava”
Claim · model-written summary
A pressure of 35 cm Hg was optimal.
- Taxon
- guavaPsidium guajavat0
- Treatment
- Reduced pressure of35 cm Hge0
- Outcome
- optimum pressuree0
- Direction
- optimume0
- Value
- 35 cm Hge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Reduced pressure of35 cm Hg was also found to be the optimum pressure.”
t0“guava”
Claim · model-written summary
Combined enzyme infusion, reduced pressure and calcium dipping caused firmness loss during storage.
- Taxon
- guavaPsidium guajavat0
- Treatment
- combination treatment of enzyme infusion at reduced pressure followed by calcium dippinge0
- Outcome
- firmnesse0
- Direction
- loosee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“combination treatment of enzyme infusion at reduced pressure followed by calcium dipping caused the fruits to loose its firmness and colour during storage.”
t0“guava”
Claim · model-written summary
Combined enzyme infusion, reduced pressure and calcium dipping caused colour loss during storage.
- Taxon
- guavaPsidium guajavat0
- Treatment
- combination treatment of enzyme infusion at reduced pressure followed by calcium dippinge0
- Outcome
- coloure0
- Direction
- loosee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“combination treatment of enzyme infusion at reduced pressure followed by calcium dipping caused the fruits to loose its firmness and colour during storage.”
t0“guava”
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1 paper in the same direction as this paper · 6 in the opposite direction
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See all 8 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.